6/1/09

There is a little bakery nearby where I live, and they used to be stellar--I mean really good. They had the best muffins--the best (as close as you can come to) croissants, and cookies the size of your head with oodles of flavor, textures and combo's.
But in the last few years they have seriously gone down hill. I think they've gone through about three different owners.
And with each new owner comes more 'scale-down' ideas; ways to save money, and also jack up the prices. Now this little bakery sits in the heart of tourist mecca; a perfect spot for any retailer to seize the opportunity to make money from the summer influx of tourists; plenty of parking and near all the other famous tourists attractions of the historic town. It's sad really to see such a beautiful spot (near the waters and marshlands) go downhill. Well, many years ago they used to have the best morning glory muffin. This is the muffin that used to make me go to the bakery in the early morning hours to get while it was still warm. They had perfected the 'muffin top': it was a huge top with crunchy edges, overlapping sides, and filled with fruit, carrots, coconut, nuts, etc... Today, sadly, this muffin is no more; a smaller version with no muffin top has replaced it, as well as being dry and fruitless. So with that said I had to recreate this at home, because every once in a while I crave a really good morning glory muffin. So, here is my latest re-creation or creation. If you adore the infamous morning glory muffin then you simply must try this recipe.

Preheat oven to 350 degrees F. Grease 6 jumbo muffin cups (or 12 regular muffins). You can use paper liners, but I’ve never used them for my morning glory muffins.
In a large bowl, mix together the flours, baking soda, baking powder, salt, cinnamon, and ginger.
In a separate bowl mix together the carrots, raisins, nuts, and coconut.
In a separate bowl, whisk the eggs, dark brown sugar, oil, vanilla, and half & half. Whisk well.
Pour the liquid ingredients into the large bowl containing the dry flour mixture. Mix until just combined, do not overmix! It’s perfectly normal to have lumps. Lumps are good! Then add in the “add in” bowl mix and “gently” mix that until just incorporated. Don’t overmix!
Scoop batter into prepared muffin cups. Top with granola before baking (optional).
Bake in preheated oven for 30- 35 minutes, until a toothpick inserted into center of a muffin comes out clean.

Makes 6-8 jumbo muffins or 12-14 regular muffins (see note below).
Note: I used the oversized muffin pan; they make better muffin tops. I've made these muffins using regular muffin pans, but they just didn't taste right, too dry. I'm certain the jumbo muffins ones are a better fit for keeping it nice and moist.

64 comments:

So sad when a great place starts to skimp and save in hopes of saving a buck. All the end up doing is pushing away the people who are looking for the good stuff. They can probably survive on idiot tourists who just want cheap food and don't care.

oh man- these sound awesome! Love all the fruit and nuts in there. Bummer that the bakery has gone down hill....may I suggest you try and buy it and make some of YOUR incredible creations there? I'd come visit!

What a pretty muffin - I love all the goodies tucked inside! It's always sad when muffins are dry - there's a place by us that sells dry cupcakes (and that's all they sell - cupcakes) and I don't know how they stay in business.

Thanks for sharing the perfect recipe! I rarely purchase anything from bakeries. I like to look but they are usually so pricey and I know I can produce equal/better results in my own kitchen! Will be trying these muffins when I get home!

Now that's a muffin top!! I've never had a Morning Glory muffin, I'll have to try this recipe it looks terrific. So sad about the bakery, you might as well just stay home and bake yourself. You did a much better job!

What?! Someone made a muffin with no top?! Did they also just make a car with no wheels? It's just ridiculous and a bad idea all around. Almost makes me want to see them fail (I'm so mean...). But it's fantastic that you were able to recapture that original magic-- the interior of the muffin looks divine!

I love your healthy breakfast muffins! The ingedients list is delcious so I bet these morning muffins will be too!In Belgium, we eat muffins as a dessert but I will make these ones soon, as breakfast!So, thanks Dawn!

Love that picture of that muffin and it's top! My SIL gave me a recipe once for Morning Glory muffins but I never made it. Always had good intentions but, ya know, never did. I just happen to have some oat bran and I didn't know what to do with it. Now I have an option! :)

That's an interesting tip about using the jumbo muffin tins. I don't own one, but now I'm tempted to buy one just to see. Although I do make awesome muffins, always moist and tender, even my morning glory muffin....

I just made homemade granola last night so I can make these muffins tonight. Of all things, I forgot to add the brown sugar! I sprinkled the brown sugar on top of the muffins and then sprinkled on the granola and then baked them. Despite my messing up, the muffins are great. Can't wait to make them again with the the brown sugar IN the muffins! Dang it! I made 12 muffins and baked them for about 20 minutes. They had great tall muffin tops. Thanks for the great recipe!

my aunt had a bakery in dallas called Buttercream's and she served a Morning Glory muffin. Here's a SERIOUS secret. I worked there 3 months after it opened. And those darn good Morning Glories you speak of. With the big ol' muffin tops and fruits and nuts hidden in the dark brown, molasses cake was made by Sysco Foods. I found out, almost all her muffin batter was from Sysco. I've been dreaming of these (just had a baby and that's what i was craving) So I went online to Sysco b/c i was ever so determined to buy this batter by the bucket load. Sadly, they don't sell this wonderful batter anymore. :(

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com